在烤 Marshmallows 中的多环芳 (PAH)
Maciej Maciejczyk1, Beata Janoszka1,2, Magdalena Szumska1,2
1Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Jordana 19, 41-808 Katowice, Poland.
Molecules (Basel, Switzerland)
|July 13, 2024
概括
烤过的糖果会使儿童和青少年接触致癌的多环芳 (PAH),包括烯 (BaP). 原始的糖果没有PAH,但由于这些污染物,烤会造成严重的健康风险.
科学领域:
- 食品科学 食品科学 食品科学
- 环境健康 环境健康
- 分析化学 分析化学
背景情况:
- Marshmallow 的消费在儿童和青少年中很常见.
- 烧烤食品可以产生有害的化合物,如多环芳 (PAHs).
- 有限的数据存在于烤糖中的PAH含量和相关的健康风险.
研究的目的:
- 为了评估儿童和青少年食用烤马什麦洛的健康风险.
- 为了量化多环芳 (PAHs) 在各种烧烤的糖果样品中.
- 提高人们对流行食品中的致癌物质的认识.
主要方法:
- 对大约300名儿童和青少年进行了关于糖果饮食习惯的调查.
- 烧烤的糖果糖的PAH含量的化学分析.
- 在选择性反应监测 (SRM) 模式下,采用液液提取,固相提取 (SPE),高性能薄层染色学和气体染色学-双重质谱法 (GC-MS/MS) 提取和定量PAHs.
主要成果:
- 原始的糖果没有含有可检测的PAHs.
- 63.5%的受访者食用了烧烤的糖果,这表明广泛的暴露.
- 所有烧烤的糖果糖样本都含有致癌性二烯 (BaP).
- 多彩的糖果糖表现出比白糖品种更高的PAH度.
- 在不同的烤方法中,PAH的配置是一致的.
结论:
- 烤马什麦洛导致致癌性PAHs的形成,对消费者,特别是儿童和青少年的健康构成风险.
- 在所有烧烤样本中发现的甲 (BaP) 是一个严重的问题.
- 迫切需要提高公众对食用烤糖对健康的影响的认识.
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